Take a large, deep and thick bottomed vessel. Pour the milk into the vessel.

Add the washed rice into the milk and stir well.

Bring it to a boil on medium-high heat with occasional stirring.

Then reduce the flame to medium-low. Cover and let it simmer until the rice is cooked to a soft consistency. Stir occasionally.

While the rice is cooking, Melt the butter in a saucepan.

Fry the raisins and cashews. Strain and transfer to a plate.

Add sugar to the same butter. Cook on medium heat until the sugar is completely dissolved and change the color to light brown. Stir continuously. Remove from heat. The caramel is ready.

Add this caramel to the cooked rice. Be careful with this step as it will splash.

Mix well. Don't get tensed if the caramel is solid. It will melt while heated.

Cook on medium high heat until the pudding is thick like a porridge but still in a pouring consistency.

Switch off the heat. Add the ghee-roasted raisins and nuts.

Add the crushed cardamom and mix well.

Let it cool a while before serving.